Dive into the vibrant flavors of Vietnam with this irresistible recipe for Mackerel Braised in Coconut Water. This dish, a testament to the country's rich culinary heritage, offers a delightful balance of sweet, savory, and subtly spicy notes. Forget dry, overcooked fish – this recipe transforms humble mackerel into a tender, succulent delight, infused with the aromatic warmth of coconut milk and a medley of fragrant herbs and spices. The result is a dish both comforting and sophisticated, perfect for a weeknight meal or a special occasion.
Imagine juicy, flaky mackerel swimming in a creamy, fragrant coconut broth, its edges tinged with a beautiful golden brown. Ready to experience the magic for yourself? Let's embark on a culinary journey and explore the step-by-step process to create this unforgettable Mackerel Braised in Coconut Water.
Tools Needed
- Scissors
- Pot
- Knife
Ingredients
- Mackerel: 400g
- Shallots: 5
- Garlic: 5 cloves
- Chili peppers: 4
- Fresh coconut water: 300ml
- Sugar: 1/2 teaspoon
- MSG: 1/4 teaspoon
- Ground pepper: a little
- Salt: 1/4 teaspoon
- Fish sauce: 2 tablespoons
- Cooking oil
- Green onions: optional
Step-by-Step Instructions
Step 1. Prepare the Mackerel and Aromatics
- Clean the mackerel, remove the intestines, and wash with salt water and then plain water. Make a cut in the belly for easier cleaning.
- Finely chop the garlic, shallots, and chili peppers.
Step 2. Marinate and Sear
- In a bowl, combine half of the shallots, garlic, and chili with the mackerel. Add sugar, MSG, ground pepper, salt, and fish sauce. Mix well and marinate for 15 minutes.
- Heat plenty of cooking oil in a pot. Add the remaining shallots, garlic, and chili and fry until golden brown and fragrant.
- Add the marinated mackerel to the pot and stir briefly. Pour in the coconut water and bring to a boil. Skim off any foam.
Step 3. Simmer and Season
- Add caramel water to achieve your desired color. (Instructions for making caramel water are available in the video description).
- Adjust seasoning with salt if needed. Simmer over medium heat until the sauce has thickened.
- Add green onions during the last 1-2 minutes of cooking.
Step 4. Serve
- Turn off the heat and serve hot with rice.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use plenty of oil when frying to ensure the dish is flavorful and moist.
- The chili peppers help to remove any fishy smell and add a delicious spicy flavor.
Nutrition
- N/A
FAQs
1. Can I use another type of fish instead of mackerel?
While mackerel works best due to its firm texture, you can substitute with other firm white fish like cod or snapper. Adjust cooking time as needed, as they may cook faster.
2. What if I don't have all the listed spices?
Don't worry! Feel free to omit any spices you don't have on hand. The coconut milk and fish sauce provide a great base flavor, even without all the additional spices.
This Mackerel Braised in Coconut Water recipe is a simple yet rewarding culinary adventure, showcasing the beauty of Vietnamese cuisine. The tender fish and fragrant coconut broth will leave you wanting more, making it a dish you'll certainly return to. Enjoy this taste of Vietnam in the comfort of your own kitchen!